Pancit Bihon - Filipino Noodles for Long Life

Ingredients bago magluto ("before cooking")

Mise en place, the French culinary term that refers to the gathering of ingredients, is an essential part of the cooking process. In Tagalog, we call it preparing bago magluto (“before cooking”). Pancit Bihon is a dish from the Philippines that exemplifies the practice of mise en place, of getting the components "at the ready” to undergo transformation from individual ingredients to completed dish where flavors and textures exist in harmony.

When I started The Girl Fridge, I embraced the mindset of starting before you’re ready. An approach involving small, consistent steps towards your goals. Success requires intentional work and consistency, the preparation that moves you closer to achieving those goals, allowing for growth and transformation to occur.

It is only fitting to prepare Pancit Bihon for The Girl Fridge’s 4th birthday, celebrating the journey of growth and transformation. Filipino Pancit Bihon is a one pan dish of glassy noodles, developed in a savory broth, and crunchy vegetables. It is a staple at birthday celebrations, symbolizing long life and good fortune, and can be served any time during the week.

Pancit Bihon

Serving size: this is a larger portion than usual yielding enough for 2-3 ppl.

Ingredients

• 1 sheet rice stick noodles, about 4 oz

• 2.5 cups chicken stock

• 1 large carrot (or, 2 small carrots)

• 1 cup chopped cabbage

• 1/4 yellow onion

• 3-4 garlic cloves

• 4 skinless, boneless chicken thighs

• 1 tbsp cooking oil

• 1 tbsp oyster sauce

• 1 tbsp soy sauce

  
  

Preparation

• Wash and peel the vegetables

• Peel the carrot(s) and slice into matchstick sized pieces

• Dice the onion

• Smash and mince the garlic cloves. It need not be a fine mince so as not to burn in the pan

• For the cabbage, I gave myself an assist here, and used coleslaw mix

• Slice the chicken into strips and then into cubes, add salt and pepper

Heat the pan at medium temperature

Add oil and heat for 2 minutes until oil glides across the pan. If you see smoke, remove from the heat to cool for a bit.

Add the chicken and brown in the pan for about 5-6 minutes, tossing them halfway through cooking time.

Toss the chicken halfway through the cooking time to brown all surface areas

When all sides are cooked, remove from the pan.

Add the onions and garlic together. Let cook for about 2-3 minutes until soft.

Toss in the carrots, cook for another 2-3 minutes so the carrots stay crunchy

Add the cabbage mixture to heat through only

Remove the vegetables from the pan and transfer to a plate

Pour in the chicken broth to deglaze the bottom of the pan (where the flavor lives!)

Add in the sauces, oyster and soy, and stir.

When the liquid comes to a simmer, slide in the sheet of dried noodles.

Flavor left behind from the herbacious onion and garlic, and fragrant vegetables

Let the noodles absorb the liquid, about 5-7 minutes. Using tongs or a spatula, loosen up the noodles, pulling them apart throughout the cooking process.

Once the noodles are al dente, reintroduce the cooked ingredients.

Add back the crunchy vegetables and seasoned chicken

Toss and serve

Pancit pampahaba ng buhay ("noodles for long life")